Steak and vegetable salad

By admin
04 February 2011

Serves 4-6

Preparation time: 15 min

Cooking time: 10 min


5 ml (1 t) Worcester sauce

30 ml (2 T) olive oil

10 ml (2 t) brown sugar

15 ml (1 T) soy sauce

5 cm piece of fresh ginger, sliced

1 piece lemongrass, finely chopped

salt and freshly ground black pepper


oil for frying

500 g steak, cut into strips

salt and freshly ground black pepper

2 carrots, cut into thin strips

100 g red cabbage, shredded

1 red pepper, cut into thin strips

8 spring onions, roughly chopped

½ (100 g) pineapple, cubed

80 ml sesame seeds

100 ml fresh bean sprouts

250 g noodles, cooked

fresh basil or coriander to garnish


Mix the ingredients in a glass bowl and season to taste.


Heat a little oil in a large pan and fry the meat strips in batches over high heat.

Season with salt and pepper.

Add the meat to the dressing and set aside.

Mix the carrots, cabbage, red pepper, spring onions, pineapple cubes, sesame seeds, bean sprouts and noodles with the meat.

Serve garnished with fresh basil or coriander.

TIP: The secret to this salad is to cook the meat over high heat. Don’t let the meat simmer or it will be tough.

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